Commis Thai Kitchen (Temporary)

- Prepare and cook Thai and hot food items for buffet, à la carte, banquets, and other assigned outlets. - Prepare ingredients and mise en place according to recipes and hotel standards. - Handle, cook, and portion ingredients properly while minimizing food waste and controlling costs. - Assist with vegetable preparation, cutting, and other daily kitchen preparation duties. - Maintain cleanliness and hygiene of work areas, kitchen equipment, utensils, and refrigerators. - Ensure proper food storage, handling, and compliance with food safety and hygiene standards. - Report leftovers, spoilage, shortages, or operational issues to the Demi Chef de Partie or supervisor. - Maintain consistent food quality, presentation, and portion standards during service. - Take responsibility for the assigned kitchen area when the supervisor is absent. - -Follow all health, safety, fire, emergency, and occupational safety procedures. Participate in departmental training, meetings, and development activities. - Maintain professional grooming, teamwork, and positive working relationships with colleagues. - Perform additional duties as assigned by the Sous Chef or Executive Sous Chef.